2 Eggs separated
1/2 c Solid shortening
1 ts Vanilla
1 1/2 c Sifted flour
1 ts Baking powder
1 c Sugar
1/4 ts Salt
1/3 c Milk
1 1/2 c Blueberries
This recipe is from a very good friend, Florence Knowles, that I’ve used
for years and I think it’s excellent.
Beat egg whites until stiff, add 1/4 cup of the sugar to these & set aside.
Cream shortening, add salt & vanilla to this; add remainder of sugar, then
the egg yolks. Beat until light and creamy. Sift flour & baking powder
together, add alternately to creamed mixture with the 1/3 cup milk. Fold in
the egg whites then the blueberries that have been dusted with flour. Turn
the batter into an 8″ square pan. Sprinkle batter with a little sugar. Bake
at 350 degrees F for 50 minutes. Will freeze well. Note: It’s important to
dust the blueberries with flour.
Everytime I pick blueberries this cake has to be made.
Yields
1 Servings